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Crunchy Chocolate Mocha Crinkle Cookie

LeGourmetTV's picture
Ingredients
  Brown sugar 1 1⁄3 Cup (21.33 tbs), firmly packed
  Vegetable oil/Butter 1⁄2 Cup (8 tbs)
  Sour cream 1⁄4 Cup (4 tbs)
  Egg 1 Medium
  Vanilla extract 1 Teaspoon
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Cocoa powder 3⁄4 Cup (12 tbs)
  Instant coffee/Strong, hot black coffee 2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Cracked black pepper 1⁄8 Teaspoon, ground
  Icing sugar 1⁄2 Cup (8 tbs) (for rolling)
Directions

GETTING READY
1) Preheat the oven.

MAKING
2) In a medium bowl, beat the brown sugar and oil.
3) Mix in sour cream, egg and vanilla extract.
4) In another bowl, whisk the flour, cocoa, instant coffee, baking soda, salt and pepper.
5) Add into the butter mixture until thoroughly combined.
6) Refrigerate the dough for 3 to 4 hours until firm.
7) Scoop out tablespoon sized balls, roll in icing sugar and place on ungreased cookie sheet.
8) Bake in the preheated oven for 10 to 12 minutes or until top of the cookies are firm to touch.
9) Remove the cookies and allow to cool on wire rack.

SERVING
10) Store the cookies in an airtight container and serve within 2 to 3 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Cocoa Powder
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
12
These chocolate mocha crinkles are a nice variation from regular chocolate cookie. All of those, who are fond of chocolate cookie, will surely fall for these cookie too. In this video, chef talks about the process of making and baking. You need to just follow it.

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